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Pappardelle with Tomato, Fennel and Sausage Ragu

This rich, fennel, tomato and sausage pasta is a hearty meal that's packed with flavour and easy to whip up.

Prep Time

        Prep time: 10 minutes
        Cook time: 20 minutes
        Yield: Serves 4


        1 tbsp olive oil
    •    375g pappardelle
    •    basil leaves, to serve
    •    garden salad, to serve
    •    2 garlic cloves, crushed
    •    700g Italian herbs passata
    •    1 brown onion, thinly sliced
    •    1 medium fennel, thinly sliced
    •    finely grated parmesan, to serve
    •    4 pieces of pork sausages or any type of sausages you like, castings removed, broken into 1cm pieces


  1. Heat the oil in a large frying pan over medium heat. Add the onion and fennel and cook, stirring, for 5 mins or until the onion softens. Add the garlic and sausage and cook, stirring, for 5 mins or until the sausage is golden brown. Stir in the passata . Reduce heat to low and bring to a simmer. Cook for 10 mins or until the fennel is tender. Season.
  2. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  3. Divide pasta evenly among serving bowls. Top with the sausage mixture. Sprinkle with parmesan and basil . Season. Serve with garden salad.

This great family recipe is thanks to Taste at:


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